Recipe Tips

Size-WiseEnjoy a serving of this rich and indulgent dessert on special occasions.

Special ExtraTo make the chocolate curls, melt 2 oz. additional semi-sweet chocolate as directed on package; spread with spatula into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm but still pliable. Push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert. Freeze any remaining curls in airtight container for up to 6 months.

Special ExtraReserve 12 raspberries from 2 cups fresh raspberries; spread remaining raspberries over crust. Pepare filling and freeze as directed. Garnish dessert with reserved raspberries just before serving.

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